Ingredients with Measurements:
- 2 tablespoons of butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups of chicken broth
- 1 can of corn kernels, drained and rinsed
- 2 cups of milk
- 1 cup of shredded cheddar cheese
- 1/2 cup of heavy cream
- 1/4 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
2. Add the chicken broth and corn kernels to the pot and bring to a boil. Reduce heat and let simmer for 10 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and add the milk, shredded cheddar cheese, heavy cream, cumin, salt, and pepper. Stir until the cheese is melted and the soup is heated through.
5. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 24g
- Protein: 18g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Frozen corn can be used instead of canned corn.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Add diced jalapenos for a spicy kick.
- Use different types of cheese, such as pepper jack or gouda, for a different flavor.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and cause burns.
- Use an immersion blender for easier blending and less mess.
- Serve with crusty bread or tortilla chips for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Fresh cilantro
- Sour cream
- Tortilla chips
Pairings:
- Cornbread
- Grilled cheese sandwich
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more milk or chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Corn cheese soup is a popular dish in Latin American cuisine, particularly in Mexico and Colombia.
Flavor profiles:
- Creamy, cheesy, and slightly sweet from the corn.
Serving suggestions:
- Serve as a starter or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican